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“Tacos, Tortas, and Tamales provides the keys to Mexican techniques, which can then be applied to local ingredients without sacrificing authenticity”
–The Latin Kitchen
“Tacos, Tortas, and Tamales provides the keys to Mexican techniques, which can then be applied to local ingredients without sacrificing authenticity”
–The Latin Kitchen
“Chef Roberto Santibañez focuses on the “everyday food” that’s enjoyed at Mexican food stalls and taquerias, and in the country’s home kitchens”
“Santibañez opens the door to a rich world of flavors and ingredients”
–The New York Times

Grilled Hot Dog Tortas

– Tortas de salchicha

Virtually every tortería serves this torta, split hot dogs griddled and tucked inside bread. Instead of ketchup and relish, you dress your dog with all the typical torta condiments. Good old yellow American cheese provides another melty flavor and texture. It’s not diet food, that’s for sure, but it sure is delicious.

★ Heat a large nonstick skillet over medium-high heat. Spread the butter evenly over the cut sides of the rolls. Cook the rolls, buttered sides down, in the skillet until they are light golden brown and crisp, but still soft in the middle, a minute or two.

★ Spread a layer of beans (a tablespoon or two) over the bottom half of each roll, then put a slice of cheese on the roll bottoms. Spread the crema and mustard over the roll tops and add the remaining cheese.

★ Cook the hot dogs, cut side down, in the same pan until they’re golden brown, about 2 minutes per side. Set the bun bottoms, cheese side down, on top of the hot dogs. Cook for a minute more, so the cheese has a chance to melt.

★ Flip the bun bottoms and the hot dogs together onto a cutting board. Top with SLICED CANNED PICKLED JALAPEÑOS, THINLY SLICED WHITE ONIONS, slices of RIPE MEXICAN HASS AVOCADO, and a pinch of salt. Cover with the roll tops and press firmly but gently.

About 3 tablespoons unsalted
butter, softened
4 large rolls, preferably
teleras, Portuguese, kaiser,
or ciabatta, split
½ cup Refried Black Beans,
homemade (page 148) or
8 thin slices yellow American
Scant ¼ cup Mexican crema
or crème fraîche
4 teaspoons Dijon or yellow
6 fully-cooked beef hot dogs
(2 ounces each), halved
➙ MAKES 4 ★

“If you crave a taco of your own making, you need look no further than Roberto Santibanez’s Tacos, Tortas and Tamales.”
–The Wall Street Journal

Flavors from the griddles, pots, and street-side kitchens of Mexico
“I’ve been lucky enough to witness many taco revelations, the moments when visitors to Mexico bite into a taco that changes their lives. Perhaps it’s the warm soft tortilla that does it. Maybe it’s the little mound of tender chunks of steak or the streak of vibrant salsa. If I’ve picked the place, you can bet it’s all three…” — Roberto Santibañez
The follow up to his acclaimed cookbook, Truly Mexican, celebrated by the New York Times, Food & Wine, Saveur, and more, chef Roberto Santibañez’s TACOS, TORTAS, AND TAMALES (Wiley Hardcover; $19.99 and e-book $9.99) evokes the spirit of Mexican street food. Santibañez, the chef and owner of New York’s Fonda restaurants, shows you how to recreate the exciting, complex flavors in your own kitchen through techniques that are anything but complicated. Santibañez provides approachable instructions and easy-to-find ingredients for over 100 different recipes, making this book the perfect introduction to real Mexican cooking for enthusiastic beginners and experienced cooks alike.

Mexican food has developed a reputation as being complicated and inscrutable to outsiders, thanks in part to a few notorious moles, but the food of the street is often as simple as it is delicious. TACOS, TORTAS, AND TAMALES embraces the inherent simplicity that makes Mexican cooking magical—those dishes for which all you do is combine a handful of ingredients in the right way and suddenly, you have big, bold, brilliant flavor. Next thing you know, you’ve recreated the thrill of that corner in Mexico City or that market in Oaxaca right in your home kitchen!
In Truly Mexican, Santibañez grouped seemingly disparate Mexican sauces together to reveal the many techniques and ingredients they had in common. By doing the same in his newest book, he shows you the few simple steps that lead to great tacos, tortas, and tamales every time. To that end, each chapter begins with a basic blueprint before diving into both classic and modern variations. That way, you’re able to quickly master, say, Santibañez’s chile-marinated chicken tacos, but you also have all the tools to make your own exceptional versions with store-bought rotisserie chicken.
-Tacos From classics like Tacos of Roasted Poblanos and Cream and Tacos of Skirt Steak, to more modern takes like Tacos of Duck Carnitas infused with Mexican cinnamon and orange.
-Tortas Experience the famous “Drowned” Tortas from Guadalajara and Mexico City classics like the Pepito (with sliced beef tenderloin) and incredible tortas made with, yes, hot dogs.
-Tamales The one-pot Tamal de Cazuela layered with Yucatan-Style Pork, offer all the flavor of tamales without the wrapping, making it the perfect introductory recipe.
Beyond the recipes for tacos, tortas, and tamales, Santibañez also provides recipes for several other categories of everyday treats. There are salsas and condiments meant to enliven members of the main trio but which will also bring a thrill to simple dishes from your own kitchen; a colorful array of beverages, from the fresh fruit–filled aguas frescas to the rich, warm drinks called atoles; and finally, a number of easy-to make sweets, like one-pot coconut rice pudding, lime sorbet, and Mexican chocolate ice cream.

“Notable Cookbooks of 2011”
– The New York Times
“The Best Cookbooks of 2011”
– Epicurious
“25 Best Cookbooks of the Year”
–Food & Wine
“The recipes work; the flavors are eye opening; Santibanez’s modern twists are appealing; and he writes with verve, precision and authority”
-Cooking Light
“The author’s expertise is conveyed in a straightforward and inspiring tone that will instill confidence in cooks eager to prepare Mexican meals at home”
-Publishers Weekly
“Roberto Santibanez is that rare bird — a great chef and a great teacher — and the combination of these talents makes this book wonderful”
–Sara Moulton
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